In order to fully support Spain during the The World Cup Final I decided to make sangría. It was very à propos as we were invited to the home of Spanish friends and neighbors. They had made a delicious buffet of empanadas, calamari, arroz negro (black rice, made with sepia ink), chorizo, queso manchego. They had decorated their entire living room red & gold & I think my sangría matched the intensity of the event!
Most sangría recipes call for sweetening ingredients—sugar, honey, ginger ale, seven up…etc. These ingredients are the main reason why sangría hang-overs are dreadful. I worked out a recipe that requires none of the above and and will save you from a terrible headache. I usually drink the first round straight, then I add a few ice cubes and if I sense it is going to be a long drinking stretch I cut it with seltzer — always in my glass never in the main container. Needless to say, this is a sangría con conjones! —meaning strong— so use in moderation, not like I did, though no headache this morning!
Recipe:
4 bottles of wine (Tempranillo)
1 cup Cointreau
1/2 cup Spiced rum (I add a vanilla bean to the bottle)
1/2 cup Spanish brandy
3 oranges
1 Lemon
2 apples
4 peaches
Marinate overnight in the fridge
I marinate the fruits overnight which means that they will loose they original color but will have flavored the wine that much more! Salud!
Viva España & congrats to “La Roja” for a beautiful World Cup!
A lot of the poetry spoke to the disaster and every morsel of Dave’s magnificent Jambalaya was taken as communion. Pierre Joris and I collaborated in making sangria and lamb burgers. A proud moment for us: our son Miles Joris-Peyrafitte gave his first public poetry reading, and so did his good friend Tommy Panitz. Miles also accompanied my reading. 
